Saturday, July 18, 2015

The Menu Week 2

The Meal Plan This Week:

#11 - Grilled Grouper with Basil Lime Pistou
#12 - Roasted Bell Pepper, Olive, and Caper Crostini

We had a late lunch so this light fast fish dinner was perfect.  The crostini was very good but we got a late start on it so I cut the cooking time on the peppers in half.  I think it would have been even more delicious if we let them roast a little deeper.  The crostini would also be good with a layer of goat cheese spread under the tapenade. Feeling very fortunate tonight to have a daughter who likes fish and a husband who knows how to grill it!


Serve the roasted bell pepper tapenade on a slice of toast with a layer of goat cheese and fried egg on top.  Delicious!

#13 - High Plains Steaks
#14 - Grilled Romaine with Blue Cheese Dressing
#15 - Steamed Carrots with Garlic Ginger Butter

Another good grill night.  The marinade of the steaks consisted solely of yellow mustard, worcestershire and salt and pepper.  Very quick, simple, tasty and economical.  I don't know that I am a fan of grilled romaine but the blue cheese dressing was pretty good.  I had designs on trying to steam the carrots in foil packets on the grill but unfortunately ran out of foil.  Ah foiled again!  So I just threw them in the rice cooker/steamer.  We also substituted blood orange infused olive oil ffor the butter.  Caitlyn was a fan of the steak which she dipped in ketchup of course.

Just a little computer game before dinner.
#16 - Summer Squash Pizza

Took a few liberties with the pizza recipe but definitely enjoyed the inspiration and the finished product.  It was not substantial for us as a main dish so we heated up some frozen mandarin chicken from Trader Joes to round out the meal and that worked pretty well.

Grilled Chicken Caesar on a Skewer
Grilled Salmon with Tangy Cucumber Sauce
Peas and Pods

Groceries bought to you by this little peanut...

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